Acta Photonica Sinica, Volume. 35, Issue 11, 1717(2006)

Spectra Study on the Quality Change of Deep Frying Edible Oils by Synchronous Scan Fluorescence Spectra

Jia Yanhua1,*... Xu Xiaoxuan1, Yang Renjie2, Liang Jun1, Zhou Xinyong3 and Zhang Cunzhou1 |Show fewer author(s)
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    [2] [2] Lai Y W,Kemsley E K,Wilson R H,et al. Potential of fourier transform infrared spectroscopy for the authentication of vegetable oils. Journal of Agricultural and Food Chemistry,1994,42(6):1159

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    [4] [4] Woo Y A,Terazawa,et al. Development of a new measurement unit (MilkSpec-1) for rapid determination of fat,lactose,and protein in raw milk using near-infrared transmittance spectroscopy. Applied Spectroscopy,2002,56(2):599~604

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    CLP Journals

    [1] DING Zhi-qun, WANG Jin-xia, ZHAO Hong-xia, CHENG Pei-hong, HU Jin-song, JIA Hui. Rapid Analysing Edible Oil Using Three Dimensional Fluorescence Spectroscopy[J]. Acta Photonica Sinica, 2015, 44(6): 630004

    [2] Tao Chunxian, Ruan Jun, Shu Shunpeng, Han Zhaoxia. Detection of Fried Oil in Edible Oil Based on Three-Dimensional Fluorescence Spectroscopy[J]. Chinese Journal of Lasers, 2016, 43(1): 115001

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    Jia Yanhua, Xu Xiaoxuan, Yang Renjie, Liang Jun, Zhou Xinyong, Zhang Cunzhou. Spectra Study on the Quality Change of Deep Frying Edible Oils by Synchronous Scan Fluorescence Spectra[J]. Acta Photonica Sinica, 2006, 35(11): 1717

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    Paper Information

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    Received: Jul. 8, 2005

    Accepted: --

    Published Online: Jun. 3, 2010

    The Author Email: Yanhua Jia (jiayh@mail.nankai.edu.cn)

    DOI:

    CSTR:32186.14.

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